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Slow Boat to China | Bottom Left of the Mitten

Slow Boat to China

Quick cooking rice updates this retro recipe for Slow Boat to China. This is a quick meal that is perfect for busy nights.
Course Main Dish
Cuisine Beef
Keyword beef
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 8 servings


  • 2 cups quick cooking rice cooked according to package directions
  • 2 beef bouillion
  • 1 pound ground beef
  • 1 small yellow onion chopped
  • 3 stalks celery washed and chopped
  • 1 Tbs butter
  • 1 10.5 ounce can cream of mushroom
  • 1 1/2 cup sour cream
  • 1/2 cup milk
  • 1 tsp Worcestershire Sauce
  • 2 tsp soy sauce


  • Cook the rice according to package directions. Add 2 beef bouillon cubes to the rice and water.
  • In a skillet cook the ground beef until completely cooked all the way through. Once the beef is cooked thoroughly remove from heat then drain the beef and set aside.
  • Chop the onions and clean and chop the celery.
  • To the same pan add 1 Tbs butter and start melting it. Place the onions and celery in and start sautee and cook until tender, around 7 minutes.
  • In a bowl combine the items for the sauce: cream of mushroom soup, sour cream, milk, Worcestershire sauce and soy sauce. Mix until well combined. Pour over the beef mixture.
  • Once the rice is cooked add both cups to the pan with the beef and sauce mix.
  • Stir it all up then cook for another 3-4 minutes to warm everything through completely. Serve with some warm buttered biscuits or croissants. Enjoy!